Easy Homemade English Muffins

Making English muffins from scratch is much easier than you think. You don’t even need an oven. There are plenty of recipes out there that look promising (each with different dough consistency, method, fermentation time, etc…), including one I’ve bookmarked in my favourite bread making book (Bread Matters by Andrew Whitley), but today I present…

Croissants 1.4

A minor set back, but it’s nothing the home baker can’t overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they’re also the ones with the least layers. So, I can’t help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn’t turn…

Camembert and Cranberry Sauce Sweet Buns

Spring might be in the air, but don’t tell my latest bread experiment that. Yes, cranberry season is long gone, and I felt a bit odd using them without the prospect of turkey dinners and mulled wine, but I couldn’t help reaching for them anyway. So, here they are! Sweet cranberry fig sauce melded with…

Late lunch at Kadbanu

The light at Kadbanu, an Iranian café and kitchen on Dundas West, is a dream. By the time we finished our meal–lovely, hearty stews with some sharp pickles–I was determined that my own kitchen would need to have white and blue tiles. I really can’t get over how bright and fresh the space was. If you’re in the…

Clafoutis

Clafoutis is a casual and simple dessert from Limousin, south central France.  It’s a rustic dessert, eggy and dense, made of dark cherries baked in a custard. Despite its less than artful appearance, it’s absolutely delicious and so stupendously easy–eggs, flour, milk, sugar, salt, almond extract are combined and the batter then poured over the…

Candied Orange and Cardamom Bread

A light, airy loaf using spice-infused milk, candied orange peels and ground cardamom. It will make the perfect winter toast to brighten up any cold mornings or afternoons.

Braided Loaf

I’ve made three milk breads since the new year. I was hoping to post a recipe soon, but I just haven’t had the chance to sit down to properly type it all out. But soon. Very soon. (As you can see, my braiding skill isn’t quite there.)

Happy 2016!

Happy New Year, everyone! Hope this year is filled with awesome things and good food. We’ve already had a pretty good start. Our first at home brunch of 2016 was a trio of fat, carb and something green: bacon wrapped asparagus, scrambled eggs with diced scotch bonnet and a piece of toasted ciabatta. (I’ve also been…

Homemade Croissants 1.3

In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective  changes from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat…